Creamy Butternut Squash Soup: A Homestyle Fall Favorite (Print Version)

Rich butternut squash soup, silky smooth and full of warm spices. Learn my simple method for this comforting fall dish, perfect for any cozy evening.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Butternut Base

01 - 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
04 - 1 large yellow onion, chopped
05 - 4 cloves garlic, minced

→ Flavor Builders

06 - 4 cups vegetable broth (low-sodium preferred)
07 - 1 small apple, peeled, cored, and chopped
08 - 1 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg

→ Creamy Finish

10 - 1 (13.5 oz) can full-fat coconut milk
11 - Additional salt and black pepper, to taste

→ Garnish Goodies

12 - 1/4 cup toasted pepitas (pumpkin seeds)
13 - Fresh sage leaves, for garnish

# Instructions:

01 - First things first, get that butternut squash ready. Peel it, halve it, scoop out the seeds – this is where I always make a mess, seeds everywhere! Cut it into roughly 1-inch cubes. Toss them with a drizzle of olive oil, a pinch of salt, and pepper on a baking sheet. Roast at 400°F (200°C) for about 25-30 minutes, until tender and slightly caramelized. You'll smell that sweet, roasted goodness filling your kitchen, it’s honestly the best start for a really good butternut squash soup.
02 - While the squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add your chopped onion and cook until it's softened and translucent, about 5-7 minutes. Don't rush this part; building that flavor base is crucial for our soup. Stir in the minced garlic and ground ginger, cooking for just another minute until fragrant. Oh, that smell is just heavenly, a true sign good things are happening!
03 - Now, add the roasted butternut squash cubes and the peeled, cored, and chopped apple to the pot with the aromatics. Pour in the vegetable broth. Bring it all to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. You want everything to be super tender, so it blends into that silky texture we're aiming for. This is where the flavors really start to meld together for your butternut squash soup.
04 - This is the fun part! Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until it's completely smooth and creamy. Be careful if you're using a regular blender – work in batches and make sure to vent the lid, or you might have a hot soup explosion, I've had that happen before, what a mess! Return the smooth soup to the pot if you used a regular blender.
05 - Stir in the full-fat coconut milk. This is where our butternut squash soup gets its luxurious texture. Grate in a tiny pinch of fresh nutmeg (or use pre-ground, no judgment!). Taste the soup and season generously with salt and black pepper. You might be surprised how much salt it needs to really make the flavors pop. Adjust to your liking – this is *your* butternut squash soup, after all!
06 - Ladle the warm butternut squash soup into bowls. Garnish with a sprinkle of toasted pepitas for crunch and a few fresh sage leaves. If you're feeling fancy, a drizzle of good olive oil or a swirl of coconut cream would be lovely. Serve immediately and just bask in that comforting warmth. It's truly a hug in a bowl, perfect for a chilly evening with friends.

# Notes:

01 - Don't rush the roasting! That's where all the magic happens for your butternut squash soup.
02 - This butternut squash soup keeps beautifully in the fridge for days, maybe even better the next day, honestly.
03 - Swapped in sweet potato once for a butternut squash soup, and it was a surprisingly good twist.
04 - A swirl of crème fraîche and some toasted pepitas really elevate this butternut squash soup.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - blender (immersion or regular)
04 - chef's knife
05 - cutting board
06 - peeler

# Nutrition (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 20g
Protein: 4g

Back